South of the Border Black Bean Soup
"hot soup"
INGREDIENTS:
(2)15 oz canned black beans (rinsed and drained)
(2)14.5 oz cans diced tomatos
14.5 oz Chicken Broth
1 1/2 C. frozed corn
4 green onion thinly sliced
3 Tbsp. chili powder
2 tsp comin
1 1/2 tsp. minced garlic
montery jack cheese
cilantro
sour cream
tortilla chips
DIRECTIONS:
1. combine all except, cheese, cilantro,sour cream, and chips
2. Put in slow cooker for 7-9 hours or put in pot and heat to boil then reduce heat to low for 20 min.
3. after cooked sprinkle with cheese, cilantro, chips and sour cream.
"hot soup"
INGREDIENTS:
(2)15 oz canned black beans (rinsed and drained)
(2)14.5 oz cans diced tomatos
14.5 oz Chicken Broth
1 1/2 C. frozed corn
4 green onion thinly sliced
3 Tbsp. chili powder
2 tsp comin
1 1/2 tsp. minced garlic
montery jack cheese
cilantro
sour cream
tortilla chips
DIRECTIONS:
1. combine all except, cheese, cilantro,sour cream, and chips
2. Put in slow cooker for 7-9 hours or put in pot and heat to boil then reduce heat to low for 20 min.
3. after cooked sprinkle with cheese, cilantro, chips and sour cream.
Why do we always have to do things the hard way around here? That’s the question I always am asking myself. These are pics of Corbin up at the crack of dawn making soup for his Spanish Class for extra credit……cuz he needs the extra credit. By the way, Black Bean soup is Corbin’s favorite dinner.Thanks Mr. Egan.
1 comment:
Thanks for the recipe, we will have to try it. Sounds yummy. This reminds me of how I was as a teenager. At least he had the option to cook for extra credit. I bet the class loved it.
Post a Comment